King Cole Rendered Duck Fat

300g Each / 12-Packs

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  • Regular price $77.99

 Price  $77.99 case
 Price Breakdown  $6.50/pack
 Portion Size  300g each
 Case Contents  12 packs / 3.6kg


King Cole Rendered Duck Fat -  The delicate, yet distinct flavour of King Cole Rendered Duck Fat makes a unique replacement for butter or oil in the preparation of sautéed vegetables, potatoes, sauces and stocks. Or try pan-fried in King Cole Rendered Duck Fat for a new gourmet taste sensation!

King Cole - For over 65 years and four generations of the King Cole family, they have remained true to time-honoured farming practices that epitomize integrity in sustainable, responsible farming.

Clean Label Ingredients 

Good food is clean food; “clean” of additives and unnatural elements that affect the integrity of taste and nutrition. Our clean label: No hormones or growth stimulants. No food colouring or additives, phosphate free and gluten free. 

Animal Welfare & Humane Handling  

King Cole has long been heralded for its leadership and stewardship in the area of animal care. Ducks are raised free run in large spacious barns with plenty of fresh air ventilation, unlimited water and natural feed. Many barns are bedded down with recycled fresh wood shavings daily and others are washed out for maximum sanitary conditions.


Leaders in Recycling  

Good things come from reducing, reusing, and recycling. King Cole’s goal has been 100% usage of the product we produce and our waste is an important part of that sustainable story.



*Contents of the case are all frozen. Availability of certain items may change due to market conditions, therefore substitutions may take place. All weights are approximate.


Cooking Instructions

Duck Fat Potatoes 

1. Heat duck fat until smoking hot – melt and preheat the duck fat in the oven until it’s very hot, so when the potatoes are placed in the hot oil, it sizzles as though it’s frying. This is a key step for crunchy potatoes! Duck fat has a pretty high smoke point of 190°C/375°F which is the temperature to which it can be heated before it starts smoking and all hell breaks loose with your smoke alarms!

2. Large pieces – cut the potatoes into large pieces so they can hold up to the par boiling + roasting time required. Small pieces tend to disintegrate before the crust forms;

3. Par boil – an essential step! This allows us to rough the potatoes up (step 6) and activates the starch on the surface which = crunchier potatoes. Also, par boiling is necessary to ensure the potatoes cook through in the 45 minutes roasting time required for a crunchy surface;

4. Steam off excess water – water is not a friend of crunchy potatoes! So after draining the potatoes well, return to the empty pot on the turned off stove and allow to “steam dry” for a few minutes;

5. Semolina for extra crunch! Terrific secret tip picked up from Nigella – try it once, and you’ll never look back!

6. Rough it up! Shake the pot with the lid on to rough up the surface of the potatoes. Roughed up surface = more surface area = more CRUNCH!

7. Place in HOT oil! The oil should be shimmering and the potatoes should sizzle when they hit the pan.

8. Roast 45 – 50 minutes until deep golden and SUPER crunchy!


 Rendered Duck Fat

Ingrédients: Gras de canard fondu